posted by Sally BR 11-23-98 12:56 PM
Barbecued Dry Rub Ribs-Memphis-style
2 tbsp. sweet paprika
1 tbsp. Old Bay Seasoning
1 1/2 tsp. chili powder
1 1/2 tsp. granulated brown sugar
1 1/2 tsp. ground black pepper
3/4 tsp. garlic powder
3/4 tsp. onion powder
Slab of spare ribs 2 1/2 - 3 pounds
4 cups of wood chips (I used mesquite)
1 tbsp. white vinegar
1/2 tsp. salt
Mix together the paprika, Old bay seasoning, chili powder, black pepper, garlic and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side. Reserve the other half of the rub.
Heat the oven to 215 F - while the oven is warming, soak the wood chips in cold water to cover (20 minutes)
Remove the chips from water, drain them well, spread them evenly in the base of the smoker. Let the wood chips smoke on top of the stove (use two burners) for 3 minutes. Place the slab of ribs on the smoker tray, cover the smoker tightly with its lid. Turn heat down to medium, leave the smoker on the burners for 5 minutes. Then transfer smoker to the oven, placing it on the
oven floor.
After they've been in the oven for 1.5 hours, remove the smoker and once again place it over two burners set at medium heat for 5 minutes. Put them back in the oven floor for another hour.
Remove smoker, lifts the ribs, pour off the liquid that has accumulated in the tray and reserve. Return tray with ribs to middle portion of oven (you are done with the smoker box). Cook one hour more, still in 215 F oven.
Degrease the liquid that you reserved, mix 4 tbs. with 2 tbs vinegar (if you don't have enough liquid, make up the difference with water). Add salt to the remaining dry rub and mix well.
Brush top side of ribs with vinegar mixture. Sprinkle the salted dry rub evenly. Return to 215 F oven and cook one final hour more. Remove from oven. Let rest 15 minutes.